1/4 c. tomato juice
1 well beaten egg
1 (7 1/2 oz.) can (1 c.) crabmeat, flaked & cartilage removed
1/2 c. bread crumbs
1 tbsp. snipped parsley
1 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. Worcestershire sauce
Dash pepper
9 slices bacon, cut in half

Mix tomato juice and egg. Add crab, bread crumbs, parsley, lemon juice, salt, Worcestershire sauce and pepper; mix thoroughly. Roll into 18 fingers, about 2" long. Wrap each roll with 1/2 slice bacon; fasten with wooden picks. Broil 5" from heat about 10 minutes, turning often to brown evenly. Serve hot. Makes 18 rolls.